I have been looking forward to this brew day for several weeks, so I had to post a few pics and some highlights from the day.
I ordered and received Northern Brewers Golden Dragon kit a few weeks ago. Until this past weekend, I just havent had the time to devote to a brew day. I am a big fan of Gulden Draak and will be pleased if this Belgian Dark Strong is even close.
Heres what I came up with in Brewsmith:
Recipe: Golden Dragon
Brewer: spin02
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.02 gal
Estimated OG: 1.091 SG
Estimated Color: 18.8 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pilsen (Dingemans) (1.6 SRM) Grain 75.00 %
0.75 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 4.69 %
0.25 lb Special B (Dingemans) (147.5 SRM) Grain 1.56 %
1.00 oz Sterling [7.00 %] (60 min) Hops 26.6 IBU
0.50 oz Saaz [3.90 %] (30 min) Hops 3.8 IBU
0.50 oz Saaz [3.90 %] (5 min) Hops 1.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Servomyces (Boil 10.0 min) Misc
1.00 lb Candi Sugar, Brown (Soft) [Boil for 5 min]Extract 6.25 %
1.00 lb Corn Sugar (Dextrose) [Boil for 5 min] Extract 6.25 %
1.00 lb Candi Syrup, Dark (80.0 SRM) Sugar 6.25 %
10.00 gal Deer Park (R), Bottled Water Water
2 Pkgs Flanders Golden Ale (Wyeast Labs #3739) [SYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.50 qt of water at 159.2 F 150.0 F
The Tuesday prior, I made a yeast starter using two smack packs of Wyeast 3739-PC Flanders Golden Ale + 2500ml of starter wort. This stayed on the stir plate for 2 days, and then I cold crashed it for another two. I plan on decanting off 2/3 of the starter, leaving a solid 1L slurry.
My water/grain ratio was 1.5 gallons/1 pound. I added 4.75 gallons of 170 degree water to the MLT to preheat. When the water reached 160, I added the grain, and the temperature stabilized at 151. Conversion took right at 90 minutes. The temperature had dropped to 150 after 30 minutes, 149 after 60 minutes, and 148 after 90 minutes.
I collected 3.3 gallons of first runnings, then did two rounds of batch sparging, yielding a total of 7 gallons. Pre-boil gravity at this volume should be 1.056, I measured 1.054 at 75 degrees. After temperature adjustments, thats plenty close enough for me. The directions recommended a 60 minute boil, but I opted for 90 minutes to help drive off DMS from the Pilsen.
Once the boil was complete, I cooled the wort to under 85 with an IC, then used an ice bath to get the wort down to 68. Gravity, with added sugars, was 1.086. Once I add the Candy Syrup at high krausen, O.G. should be around 1.093. I aerated well and pitched the yeast slurry.
Ill keep this at 68 degrees until fermentation slows, then ramp it up to 70.
My plans are to keep it in the primary for a month, move to a secondary for two more months, then bottle age until its ready to drink.
All cleaned up with new teflon tape
Testing the MLT for leaks
I ordered and received Northern Brewers Golden Dragon kit a few weeks ago. Until this past weekend, I just havent had the time to devote to a brew day. I am a big fan of Gulden Draak and will be pleased if this Belgian Dark Strong is even close.
Heres what I came up with in Brewsmith:
Recipe: Golden Dragon
Brewer: spin02
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.02 gal
Estimated OG: 1.091 SG
Estimated Color: 18.8 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12.00 lb Pilsen (Dingemans) (1.6 SRM) Grain 75.00 %
0.75 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 4.69 %
0.25 lb Special B (Dingemans) (147.5 SRM) Grain 1.56 %
1.00 oz Sterling [7.00 %] (60 min) Hops 26.6 IBU
0.50 oz Saaz [3.90 %] (30 min) Hops 3.8 IBU
0.50 oz Saaz [3.90 %] (5 min) Hops 1.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 items Servomyces (Boil 10.0 min) Misc
1.00 lb Candi Sugar, Brown (Soft) [Boil for 5 min]Extract 6.25 %
1.00 lb Corn Sugar (Dextrose) [Boil for 5 min] Extract 6.25 %
1.00 lb Candi Syrup, Dark (80.0 SRM) Sugar 6.25 %
10.00 gal Deer Park (R), Bottled Water Water
2 Pkgs Flanders Golden Ale (Wyeast Labs #3739) [SYeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.50 qt of water at 159.2 F 150.0 F
The Tuesday prior, I made a yeast starter using two smack packs of Wyeast 3739-PC Flanders Golden Ale + 2500ml of starter wort. This stayed on the stir plate for 2 days, and then I cold crashed it for another two. I plan on decanting off 2/3 of the starter, leaving a solid 1L slurry.
My water/grain ratio was 1.5 gallons/1 pound. I added 4.75 gallons of 170 degree water to the MLT to preheat. When the water reached 160, I added the grain, and the temperature stabilized at 151. Conversion took right at 90 minutes. The temperature had dropped to 150 after 30 minutes, 149 after 60 minutes, and 148 after 90 minutes.
I collected 3.3 gallons of first runnings, then did two rounds of batch sparging, yielding a total of 7 gallons. Pre-boil gravity at this volume should be 1.056, I measured 1.054 at 75 degrees. After temperature adjustments, thats plenty close enough for me. The directions recommended a 60 minute boil, but I opted for 90 minutes to help drive off DMS from the Pilsen.
Once the boil was complete, I cooled the wort to under 85 with an IC, then used an ice bath to get the wort down to 68. Gravity, with added sugars, was 1.086. Once I add the Candy Syrup at high krausen, O.G. should be around 1.093. I aerated well and pitched the yeast slurry.
Ill keep this at 68 degrees until fermentation slows, then ramp it up to 70.
My plans are to keep it in the primary for a month, move to a secondary for two more months, then bottle age until its ready to drink.
All cleaned up with new teflon tape
Testing the MLT for leaks
